Go Back
–+ servings
Bánh Canh Sườn Recipe

Bánh Canh Sườn Recipe (Vietnamese Thick Noodle Soup With Pork Ribs)

Making bánh canh sườn (aka Vietnamese thick noodle soup with pork ribs) is an enjoyable experience in harmonizing the ingredients and spices. Follow along to learn how to recreate the recipe.
5 from 2 votes
Print Pin
Course: Main Course
Cuisine: Vietnamese
Keyword: banh canh suon, Vietnamese Thick Noodle Soup with Pork Ribs
Level of Difficulty: Medium
Dietary Preference: None
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 4 Servings
Calories: 606kcal

Equipment

  • Electric Grill
  • Pot
  • Ladle
  • Knife
  • Chopping Board
  • Tongs
  • Slotted Spoon

Ingredients

Main Ingredients:

  • 1.76 lbs of pork ribs
  • 1.1 lbs of fresh thick noodles
  • 7 ounces of lettuce, bean sprouts, onion, coriander
  • 7 ounces of straw mushrooms
  • 3.52 ounces of pork sausages
  • 3.52 ounces of deep-fried cinnamon-flavored pork sausage

For the Broth:

  • 0.92 gallons of fresh water
  • 1 medium white radish
  • 1 medium onion
  • 1 ginger
  • Green onion and coriander roots
  • 2.5 teaspoons of salt
  • 2.5 teaspoons of soup powder
  • 1.5 teaspoons of sugar
  • 1 tablespoon of cashew nut oil
  • 1 tablespoon of tapioca
US Customary - Metric

Instructions 

  • Clean the vegetables and pork ribs before draining them. Cut the pork sausages into slices. Grill the onion and ginger at 405℉/200℃ for 15 minutes.
    Onion and Ginger Inside The Electric Grill
  • Cut the white radish in half or cut it into three parts. Slice the straw mushrooms in half to cook with the broth later on.
    Slice The Straw Mushrooms
  • Blanch the pork ribs in boiling water for 1 - 2 minutes. Then, wash the ribs again with water to clean the excess scum and pork smell.
    Blanching The Ribs
  • Boil the pork ribs with 0.92 gallons of water with white radish, roots of green onion and coriander, shallot, and grilled ginger. Boil the mixture at a medium-low temperature for 45 minutes.
    Make sure to remove any burned parts on the onion and ginger to prevent infusing a burnt taste into the broth. Cut the grilled onions and gingers into halves.
    Boiling The Ribs
  • Add onions and ginger to the broth. Remember to skim the foam and do not cover the pot completely with a lid to maintain a clear broth.
    Skim The Foam
  • Remove the vegetable ingredients leaving only the ribs after boiling for 45 minutes. Continue to season the broth using sugar, soup powder, and salt.
    Remove All The Vegetable Elements From The Broth
  • Continue to transfer the straw mushrooms and cashew oil into the broth to cook for another 10 minutes at a low temperature.
    Transfer The Sliced Straw Mushrooms Into The Broth
  • Blanch the thick noodles in boiling water for around 10 - 20 seconds with a teaspoon of oil.
    Slowly pour the mixed tapioca flour into the broth to adjust the consistency.
    Stir and maintain the broth at the lowest heat level, or you can kill off the heat.
    Mix Water With Tapioca Flour
  • Place blanched noodles in a bowl, topped with pork sausages and ribs, then pour enough broth to cover the noodles.
    Garnish with green onions and coriander, or accompany with a side of lettuce and bean sprouts.
    Serve with fish sauce, chili, and lime juice, or opt for chili sauce.
    Present The Dish

Video

Notes

  • The recipe is based on 4 servings.
  • You can adjust the seasonings accordingly to create a broth that suits your taste.

Nutrition

Calories: 606kcal | Carbohydrates: 14g | Protein: 32g | Fat: 46g | Saturated Fat: 15g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 18g | Trans Fat: 0.4g | Cholesterol: 148mg | Sodium: 2099mg | Potassium: 810mg | Fiber: 4g | Sugar: 6g | Vitamin A: 287IU | Vitamin C: 22mg | Calcium: 70mg | Iron: 3mg